When I first moved to New York, I realized how much I missed Danish bread. It was kind of frightening to me that store bought bread would not get moldy…
Danish
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The first time I heard of ‘rhubarb soup’, I was skeptical that was a real dish. I was introduced to it through my Danish friend Anne, who once confused a…
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Risalamande means ‘rice with almonds’, and is a grand Danish Christmas dessert tradition. While not overly sweet, it is quite filling and can be challenging to eat after gorging on…
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Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches and it is one of the alternative toppings that works well in combination with…
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Remoulade is a Danish type of tartar sauce. Usually the Danes eat it as a topping on their open-faced sandwiches (“smørrebrød”) or as a dip for their fried food. It…
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LEVERPOSTEJ WITH ROASTED MUSHROOMS AND BACON With the exception of vegetarians, in Denmark most people will have leverpostej in their refrigerator, as it is a very common lunch choice. Danes…
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Danish Smørrebrød (Clockwise starting from the left corner) Smoked salmon with dill dressing and capers on white bread Leverpostej ( Danish liver pate) with roasted mushrooms and bacon on rye…